Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics
A physico-chemical characterization and drying kinetics study was performed for whole ‘Rojo Brillante’ persimmon subjected to hot-air drying at 35 ᵒC, 40 ᵒC and 45 ᵒC. Fruit was dried until a moisture content of 30 g water/100 g product, which is required to be considered dried persimmon. This moist...
| Autores principales: | , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2024
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.11939/8963 https://www.sciencedirect.com/science/article/pii/S0023643824001816?via%3Dihub |
Ejemplares similares: Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics
- Influence of hot air temperatures on drying kinetics of whole persimmon
- Natural drying of ‘Rojo Brillante’ persimmon
- Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties
- Microstructural Mechanical Texture Evaluation of Food Materials Using Nanoindentation as a Function of Drying Time (Case Study: Baking of Cookies)
- Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages
- Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying